Heat oil in a pan and add Cumin Seeds. Roast them till they start to splutter. Add Ginger, Garlic and Green Chilli paste.

Add Turmeric Powder, Red Chilli Powder, Garam Masala, Coriander Powder, Dry Mango Powder (Amchur) and Salt.

Add boiled potatoes and peas and stir to mix all the ingredients well. Set the prepared stuffing aside.

Combine All Purpose Flour (Maida), Salt and Carom Seeds (Ajwain) in a bowl.

Add ghee or oil and rub it in the flour to coat it completely.

Add around 1/2 Cup of water to the dough slowly and knead to make a firm dough. Let it rest for 20-30 mins. Then divide the dough into lemon sized balls.

Flatten it to a disk with the help of a rolling pin. The disc should neither be thick nor thin. Then cut it into two parts.

Brush a little water on the edges of the pastry and fold the semicircle to make a hollow cone.

Stuff the samosas with the potato peas filling and seal the edges of the samosa by pinching it between your fingers.

Heat oil in a pan and gently drop the samosas in the hot oil. Then turn the heat to low-medium and fry the samosas till they are golden.